From Chef Trevor Knotts
Ingredients
Serves 4
- 2 Tbsp La Padella® Sauté Oil
- 1/2 cup popcorn kernels
- 3 Tbsp Corto® Agrumato-Method Lemon Verbena Olive Oil
- 1 tsp Maldon salt
- 2 tsp raw sugar
Directions
In a large, heavy-bottomed pan with a tight-fitting lid, heat the La Padella® Sauté Oil and 5 or 6 popcorn kernels over medium-high heat. When the first couple of kernels pop, add the remaining popcorn kernels and cover with the lid.
Move the pan continuously in a swirling motion to coat the popcorn in oil and distribute the heat evenly. This helps prevent hot spots that can burn and cold spots that don’t pop well. When the popping slows, remove the pan from heat. Continue to move the pot, as a few more kernels may still pop.
Drizzle the Agrumato-Method Lemon Verbena Olive Oil over the warm popcorn and toss to coat evenly. Sprinkle with salt and sugar, continuing to toss until well incorporated. Transfer to a serving bowl and enjoy!